Fresh spinach and a topping of tomatoes and cheese make the salmon trout fillet a special treat. This matches hash browns.
SWR
Alexandra Daub
Ingredients:
1 kg peeled potatoes
800 g bleached spinach leaves
2 tomatoes
2 shallots, finely chopped
4 pieces of salmon trout fillet, each 200 g
200 g grated mozzarella
2 tablespoons fresh cream
2 egg yolks
salt, pepper, nutmeg
1 lemon
Butter and canola oil for frying
Preparation:
Grate the potatoes coarsely. Season with salt, pepper and nutmeg and briefly squeeze out the excess liquid.
Then form four equal-sized rösties and fry them in rapeseed oil until browned on both sides. Place on a baking tray and finish cooking in the oven for 15 to 20 minutes.
Meanwhile, season the salmon trout with pepper and salt, flour them and fry them in a little butter and rapeseed oil for about two minutes on each side. Then place on a baking sheet.
Mix the mozzarella with the crème fraîche and the egg yolk. Spread the sliced tomatoes on the fillets, spread the cream cheese on top.
Bake the full fish fillets in the oven at 180 ° C for about ten minutes.
Saute the sliced shallots in butter, add the spinach leaves and season with salt and pepper.
Place the rösties on a plate, spread the spinach leaves on top and place the grated trout fillets on top. Garnish with lemon wedges and lamb lettuce.
And here’s another delicious recipe idea for salmon trout:
And if you like gold, try this recipe:
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